Wright Way Bread

09/02/2026

Don’t loaf around—get your weekend bread fix in now. Order by 9pm tonight to pickup some fresh milled goodness on Friday.
https://bakesy.shop/b/wright-way-bread

Sunday means the new menu is here, and there’s bread to plan for. Here’s the lineup for the week ahead:

🌾PESTO PARMESAN SOURDOUGH BREAD—a fragrant homemade pesto of organic basil, toasted pine nuts, and extra-virgin olive oil, with no seed oils or preservatives. Paired with Parmesan cheese for a simple, savory combination that needs very little else.

🌾BLUEBERRY LEMON SOURDOUGH BREAD—I thought I was done with blueberry lemon for the season… but a customer request changed my mind. Made with freeze-dried blueberries and a touch of blueberry powder for an extra pop of color and flavor, brightened with fresh lemon zest and gently sweetened with honey.

🌾SOURDOUGH HAMBURGER BUNS—with Labor Day weekend coming up, I thought it was a good time to bring these back. This time, I’m using my 50/50 flour blend instead of 100% fresh milled whole grain, giving them a softer, lighter texture that’s better suited for a proper burger bun. Made with extra-virgin olive oil and honey for a little richness and subtle sweetness.

🌾BROWN BUTTER CHOCOLATE CHIP COOKIES—made with fresh milled soft white wheat and barley, nutty brown butter, and a blend of dark and semisweet chocolate chips. Crisp around the edges, soft in the center, and always a favorite.

📆Pickup Friday Sept 4th
📲Send me a message/text to preorder, or place your order through the link in my profile.

Thank you for being here, and I hope this week’s menu brings something special to your table.

09/01/2026

Brown butter + chocolate chunks + fresh milled wheat & barley + sourdough starter = a favorite for a reason.

08/31/2026

A little something for everyone this week

08/30/2026

Sunday means the new menu is here, and there’s bread to plan for. Here’s the lineup for the week ahead:

🌾PESTO PARMESAN SOURDOUGH BREAD—a fragrant homemade pesto of organic basil, toasted pine nuts, and extra-virgin olive oil, with no seed oils or preservatives. Paired with Parmesan cheese for a simple, savory combination that needs very little else.

🌾BLUEBERRY LEMON SOURDOUGH BREAD—I thought I was done with blueberry lemon for the season… but a customer request changed my mind. Made with freeze-dried blueberries and a touch of blueberry powder for an extra pop of color and flavor, brightened with fresh lemon zest and gently sweetened with honey.

🌾SOURDOUGH HAMBURGER BUNS—with Labor Day weekend coming up, I thought it was a good time to bring these back. This time, I’m using my 50/50 flour blend instead of 100% fresh milled whole grain, giving them a softer, lighter texture that’s better suited for a proper burger bun. Made with extra-virgin olive oil and honey for a little richness and subtle sweetness.

🌾BROWN BUTTER CHOCOLATE CHIP COOKIES—made with fresh milled soft white wheat and barley, nutty brown butter, and a blend of dark and semisweet chocolate chips. Crisp around the edges, soft in the center, and always a favorite.

📆Pickup Friday Sept 4th
📲Send me a message/text to preorder, or place your order through the link in my profile.

Thank you for being here, and I hope this week’s menu brings something special to your table.

08/26/2026

If you haven’t planned your weekend bread yet, this is your sign. Get your order in by 9pm tonight to pick up fresh bread on Friday.
https://bakesy.shop/b/wright-way-bread

Happy Sunday, friends! A fresh lineup for the week ahead is here, and I’ve included one of the most recognizable loaves out there, one seriously underrated loaf you won’t find anywhere else around here, and a brand new scone flavor.

🌾CHEDDAR JALAPEÑO SOURDOUGH BREAD — aged sharp cheddar and fresh jalapeños, with a touch of homemade hot honey bringing a little sweet heat to the classic combination.

🌾 TURMERIC BLACK CUMIN SEED SOURDOUGH BREAD — the turmeric is subtle, adding gentle earthy warmth and a beautiful golden color without overpowering the bread, while toasted black cumin seeds add a lightly nutty, savory, gently oniony note and a flavor that feels distinctly Turkish and Eastern Mediterranean.

🌾LEMON BERRY SOURDOUGH SCONES — tender, buttery scones made with fresh milled soft wheat and sourdough starter for added depth. Fresh lemon zest and freeze-dried raspberries and blueberries bring bright, concentrated berry flavor.

📆Pickup Friday August 28th
📲Send me a message/text to preorder, or place your order through the link in my profile.

Here’s to another week of real bread, fresh milled flour, and carbs that nourish and energize.

08/25/2026

Something familiar. Something unexpected.

Cheddar Jalapeño
Aged sharp cheddar, fresh jalapeño peppers, and a touch of hot honey — a familiar favorite with a sweet-heat finish.

Turmeric & Black Cumin Seed
Turmeric, black cumin seed, and a touch of black pepper — an unexpected combination that’s savory, aromatic, and surprisingly balanced.

Orders are open through Wednesday night for this Friday’s bake. If one of these sounds like your kind of bread, I’d love to have one waiting for you.
Link to order is in my bio.

08/24/2026

Berries. Lemon. Buttery layers.

There’s a lot going on in these little scones—freeze-dried berries, lemon, all those flaky layers, and a blueberry glaze that turns the tops the most beautiful shade of purple.

Honestly, I’m pretty happy with how these turned out.

08/23/2026

Happy Sunday, friends! A fresh lineup for the week ahead is here, and I’ve included one of the most recognizable loaves out there, one seriously underrated loaf you won’t find anywhere else around here, and a brand new scone flavor.

🌾CHEDDAR JALAPEÑO SOURDOUGH BREAD — aged sharp cheddar and fresh jalapeños, with a touch of homemade hot honey bringing a little sweet heat to the classic combination.

🌾 TURMERIC BLACK CUMIN SEED SOURDOUGH BREAD — the turmeric is subtle, adding gentle earthy warmth and a beautiful golden color without overpowering the bread, while toasted black cumin seeds add a lightly nutty, savory, gently oniony note and a flavor that feels distinctly Turkish and Eastern Mediterranean.

🌾LEMON BERRY SOURDOUGH SCONES — tender, buttery scones made with fresh milled soft wheat and sourdough starter for added depth. Fresh lemon zest and freeze-dried raspberries and blueberries bring bright, concentrated berry flavor.

📆Pickup Friday August 28th
📲Send me a message/text to preorder, or place your order through the link in my profile.

Here’s to another week of real bread, fresh milled flour, and carbs that nourish and energize.

08/21/2026

A little flashback to last week’s Purple Sweet Potato Shallots loaf💜

08/19/2026

Hi friends! Just popping in with your weekly bread reminder. Order by 9pm tonight to pickup some fresh milled goodness on Friday.
https://bakesy.shop/b/wright-way-bread

Another Sunday, another week of bread to look forward to. Here’s what’s on the menu for the week ahead:

🌾ITALIAN HERBS & CHEESE SOURDOUGH BREAD—a savory loaf made with my own Italian herb blend, and Parmigiano Reggiano, and Asiago cheese. The herbs bring plenty of flavor and aroma, while the cheeses add a lovely richness and nuttiness to the loaf.

🌾EZEKIEL STYLE SOURDOUGH BREAD—a hearty loaf made with a mix of freshly milled hard red wheat, spelt, barley, millet, lentils, and beans, giving it a wonderfully earthy flavor and aroma that sets it apart from traditional wheat bread. Its sturdy but tender crumb makes it an excellent everyday loaf for sandwiches, toast, soup, or a classic peanut butter and jelly.

🌾DOUBLE CHOCOLATE HAZELNUT COOKIES—roasted hazelnuts and chocolate chips in a soft brown butter cocoa cookie that delivers flavor without being heavy.

📆Pickup Friday August 21st
📲Send me a message/text to preorder, or place your order through the link in my profile.

Thank you for supporting my tiny bakery and my passion for bringing real, nourishing bread to the community.